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Rudy’s Recipe: Campfire Blueberry Cobbler

You Need:

  • 3/4 cup (1 1/2 sticks) salted butter
  • 2 dry pints fresh blueberries, picked over and washed
  • 1/2 cup plus 1 tablespoon sugar
  • 1 cup unbleached pastry flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup buttermilk

Make It:

  1. Prepare grill or campfire for medium heat.
  2. Place cast iron skillet on the heat and add 1 stick of butter.
  3. When melted add blueberries and 1/2 cup sugar.
  4. Cook until mixture bubbles and becomes a light syrup, about 5 – 8 minutes.
  5. In medium bowl combine flour, baking powder and remaining butter until it resembles crumbs.
  6. Stir in buttermilk. Mix until the dough just comes together. Don’t overmix!
  7. Drop by spoonfuls on top of blueberry mixture. About four 1/4 cup lumps.
  8. Cover skillet with foil and cook until filing is bubbly, cobbler is firm, and a toothpick comes out clean. About 30 – 40 minutes.
  9. Serve warm … with ice cream of course!

– Recipe courtesy of ChowHound.com 







Rudy’s Recipe: Campfire Strawberry Shortcake

You Need:

  • 2 1/3 cups Original Bisquick mix
  • 1/2 cup milk
  • 3 tablespoons granulated sugar
  • 3 tablespoons unsalted butter, melted, plus more for coating the tins
  • 1 cup sliced strawberries
  • Whipped cream
  • Clean pie tins

Make It:

  1. Coat the pie tins with butter and set them aside.
  2. Stir together the Bisquick, milk, sugar, and melted butter until well combined.
  3. Spoon the batter evenly into the buttered tins.
  4. Cover the pie tins tightly with foil and place them directly onto glowing coals.
  5. Cook until the shortcake has risen and is golden around the edges, about 25 minutes, moving the tins a few times for even baking.
  6. Remove the foil and cover the shortcakes with fresh strawberries and cream.

-Recipe courtesy of ChowHound.com







Rudy’s Recipe: Savory S’mores

Savory S’mores!

Savory-Smores

You Need:

  • Mushrooms
  • Blue cheese
  • Bacon

Make ‘Em:

Stuff mushrooms with blue cheese. Wrap with a strip of bacon.

Roast over the campfire until cheese is bubbly and bacon is done.

Recipe courtesy of Swifty.com/travel







Rudy’s Recipe: Easy Snow Cream

So last week while I was stuck at home (because I couldn’t get out of my driveway that was under eight inches of snow) we made this yummy snow cream. It is a treat I’ve always loved. My mom made it for me every time it snowed when I was growing up.

Easy Snow Cream

You Need:

  • 1/3 cup Granulated sugar
  • 1 cup Milk
  • 1 pinch Salt
  • 1 teaspoon Vanilla extract
  • 8 cups of fresh, clean snow (grab this as the last step)

Make It:

In a large bowl whisk together milk, sugar, salt, and vanilla. Scoop up the clean snow and immediately stir it into the milk mixture until you reach the desired consistency. Top it with sprinkles, or chocolate syrup, or whatever your fancy!

**As a disclaimer, consume snow at your own risk. You may also make this recipe with shaved ice. 🙂

– Recipe courtesy of GimmeSomeOven.com.







Rudy’s Recipe: Grilled Pasta Packets

Grilled Pasta Packets

You Need:

  • 1 lb spaghetti, cooked slightly less than al dente per package instructions (subtract 1 minute from cooking time)
  • 6 roma tomatoes, seeded and chopped
  • 1 cup fresh basil leaves, chopped coarsely
  • 4 oz fresh goat cheese
  • 1 lemon, cut into 6 wedges
  • 1/2 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 3 cloves garlic, finely minced
  • 3 Tbsp olive oil

Make ‘Em:

Preheat grill to medium heat.

Cut one dozen 8×12″ pieces of aluminum foil.  Layer foil so that you are using 2 per packet.  In a bowl, toss together pasta, chopped tomato, basil, salt, pepper, garlic and olive oil.  Spoon one serving of pasta mixture (1 1/4 cups) into the center of each packet.  Squeeze lemon wedge over pasta before adding to packet.  Spoon a few teaspoons of goat cheese into packet.

Bring long edges of foil together, then roll to secure.  Roll edges of packet to form a closed space (do not squeeze out all air).

Reduce grill heat to low, then place packets on grill.  Cook for 10-12 minutes, shaking packets halfway through cooking.

Remove from grill and serve immediately.


– Recipe courtesy of Eat8020.com







Rudy’s Recipe: Campfire Mexican Skillet Pizza

Campfire Mexican Skillet Pizza

You Need:

  • 2 packages Crescent roll dough
  • 1 cup chunky salsa, (mild, medium, or hot … whatever you fancy)
  • 2 cups pizza sauce (16oz)
  • 1 ½ pounds ground meat (hamburger or turkey)
  • 8 oz shredded cheddar cheese
  • 8 oz shredded Mozzarella cheese
  • 2 T oregano

Make It:

Brown ground meat in cast iron skillet and drain off cooking grease.

Stir in salsa, 1 tbsp oregano, heat 3 – 4 minutes, then remove mixture and set aside.

Wipe out your skillet bottom leaving just a light coating of cooking grease. Cover bottom of skillet, and approx. 1” up the sides of skillet with the Crescent roll dough, discard any leftover dough.

Spread 1 cup pizza sauce over crescent roll dough. Add ground meat & salsa mix and spread smooth.
Pour over rest of pizza sauce. Mix the cheddar and mozzarella cheeses and cover the skillet mixture, sprinkle remaining oregano over top cheese.

Very Important! For the next step, cook over low campfire coals for a slow heat. Skillet should not sit directly on coals.

Cover skillet with lid and cook approximately 20 – 30 minutes. Rotate skillet ½ turn after ten minutes. Check crust on sides after 20 minutes. Cook until side crusts start to brown on top edges.

– Recipe courtesy of Pinterest.







Rudy’s Recipe: Campfire Chili Cheese Fries

Campfire Chili Cheese Fries

You Need:

  • Potatoes, sliced into french fries (or use frozen, but change cooking time to about 20 mins)
  • Butter or olive oil
  • Salt and pepper
  • Shredded cheese (whatever kind you prefer … I used cheddar)
  • Can of chili (again, whatever you prefer)
  • Green onions, optional

Make ‘Em:

Placed sliced potatoes onto heavy duty foil. Dot with about a tablespoon or so of butter (or toss them with olive oil). Salt and pepper those babies.

Pour on chili. Top with cheese and green onions. Seal foil around potatoes into a packet. Leave a steam vent at top.

Grill over hot coals for about 30 – 40 minutes, turning packet several times.